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Utilization of baker's yeast (Saccharomyces cerevisiae) for the production of yeast extract: Effects of different enzymatic treatments on solid, protein and carbohydrate recovery
Primena pekarskog kvasca (Saccharomyces cerevisiae) za dobijanje kvaščevih ekstrakata - uticaj različitih parametara enzimske hidrolize na sadržaj suve materije, proteina i ugljenih hidrata
dc.creator | Vukašinović-Milić, Tatjana | |
dc.creator | Rakin, Marica | |
dc.creator | Šiler-Marinković, Slavica | |
dc.date.accessioned | 2021-03-10T10:49:36Z | |
dc.date.available | 2021-03-10T10:49:36Z | |
dc.date.issued | 2007 | |
dc.identifier.issn | 0352-5139 | |
dc.identifier.uri | http://TechnoRep.tmf.bg.ac.rs/handle/123456789/1189 | |
dc.description.abstract | Yeast extract (YE) was produced from commercial pressed baker's yeast (active and inactivated) using two enzymes: papain and lyticase. The effects of enzyme concentration and hydrolysis time on the recovery of solid, protein and carbohydrate were investigated. Autolysis, as a basic method for cell lysis was also used and the results compared. The optimal extraction conditions were investigated. The optimal concentrations of papain and lyticase were found to be 2.5 % and 0.025 %, respectively. | en |
dc.description.abstract | Za dobijanje kvaščevih ekstrakata je korišćen komercijalni presovani pekarski kvasac (nativni i inaktivisani). Ekstrakcija je vršena postupkom enzimske hidrolize papainom i litikazom. Ispitivan je uticaj različitih koncentracija enzima i vremena trajanja hidrolize na sadržaj suve materije, proteina i ugljenih hidrata u ekstraktima. Rezultati su poređeni sa rezultatima dobijenim autolizom, kao osnovnim postupkom za dobijanje ekstrakata. Utvrđeni su optimalni uslovi ekstrakcije. Optimalna koncentracija papaina bila je 2,5%, a litikaze 0,025%uodnosu na suvu materiju kvasca. | sr |
dc.publisher | Serbian Chemical Society, Belgrade | |
dc.rights | openAccess | |
dc.rights.uri | https://creativecommons.org/licenses/by-nc-nd/4.0/ | |
dc.source | Journal of the Serbian Chemical Society | |
dc.subject | baker's yeast | en |
dc.subject | yeast extract | en |
dc.subject | enzymatic hydrolysis | en |
dc.subject | papain | en |
dc.subject | lyticase | en |
dc.title | Utilization of baker's yeast (Saccharomyces cerevisiae) for the production of yeast extract: Effects of different enzymatic treatments on solid, protein and carbohydrate recovery | en |
dc.title | Primena pekarskog kvasca (Saccharomyces cerevisiae) za dobijanje kvaščevih ekstrakata - uticaj različitih parametara enzimske hidrolize na sadržaj suve materije, proteina i ugljenih hidrata | sr |
dc.type | article | |
dc.rights.license | BY-NC-ND | |
dc.citation.epage | 457 | |
dc.citation.issue | 5 | |
dc.citation.other | 72(5): 451-457 | |
dc.citation.rank | M23 | |
dc.citation.spage | 451 | |
dc.citation.volume | 72 | |
dc.identifier.fulltext | http://TechnoRep.tmf.bg.ac.rs/bitstream/id/13252/0352-51390705451V.pdf | |
dc.identifier.rcub | https://hdl.handle.net/21.15107/rcub_technorep_1189 | |
dc.identifier.scopus | 2-s2.0-34447121575 | |
dc.identifier.wos | 000247579900005 | |
dc.type.version | publishedVersion |